I roast cauliflower when I want easy but not boring. Break the head into big florets, toss with olive oil, turmeric, a little garlic, salt, and black pepper. Hot tray, hot oven. Don’t crowd them. After a few minutes the kitchen smells toasty, your fingers are a little yellow (worth it), and the edges start to char just enough to taste nutty.
Pull the tray when the florets are tender and deep gold at the tips. Squeeze over a little lemon, toss with chopped parsley (or cilantro), and finish with a pinch of flaky salt. Great next to chicken or fish—also dangerously snackable straight from the pan.
Author
Mario Kapustic
Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.
Preparation
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Preheat the oven
Preheat your oven to 200°C (390°F).
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Season the cauliflower
In a large bowl, toss the cauliflower florets with olive oil, turmeric, minced garlic, salt, and pepper until evenly coated.
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Roast
Spread the florets on a baking tray in a single layer and roast for 20–25 minutes, turning halfway through, until tender and lightly golden.
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Serve
Remove from the oven and serve warm as a colorful, aromatic side dish that pairs beautifully with grilled or roasted mains.
Note: Cut cauliflower into uniform florets for even roasting. You can add a pinch of black pepper to enhance the flavor of turmeric.
Updated: August 30, 2025